食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
22期
71-73
,共3页
文赤夫%赵凯%康练常%汪兰
文赤伕%趙凱%康練常%汪蘭
문적부%조개%강련상%왕란
双水相萃取体系%橙皮苷%紫外分光光度法%橘皮%薄层分析法
雙水相萃取體繫%橙皮苷%紫外分光光度法%橘皮%薄層分析法
쌍수상췌취체계%등피감%자외분광광도법%귤피%박층분석법
aqueous two-phase extraction system%hesperidin%ultraviolet spectrophotometry%orange peel%TLC
研究双水相萃取橙皮苷的成相体系及影响萃取率的因素.通过试验研究选择丙酮与(NH_4)_2SO_4-H_2O为双水相体系,研究盐用量、pH值及粗提物的用晕对萃取率的影响.结果表明:在90%内酮与(NH_4)_2SO_4溶液体积各为10ml的情况下,(NH_4)_2SO_4用量4.0g、样品0.35g、pH4的条件下,萃取效率最佳.经萃取,橘皮中的橙皮苷主要进入有机相中,萃取率为98.22%.通过薄层分析,在365nm紫外灯下,上相溶液与标准品的斑点Rf值接近,下相溶液检测不到橙皮苷.
研究雙水相萃取橙皮苷的成相體繫及影響萃取率的因素.通過試驗研究選擇丙酮與(NH_4)_2SO_4-H_2O為雙水相體繫,研究鹽用量、pH值及粗提物的用暈對萃取率的影響.結果錶明:在90%內酮與(NH_4)_2SO_4溶液體積各為10ml的情況下,(NH_4)_2SO_4用量4.0g、樣品0.35g、pH4的條件下,萃取效率最佳.經萃取,橘皮中的橙皮苷主要進入有機相中,萃取率為98.22%.通過薄層分析,在365nm紫外燈下,上相溶液與標準品的斑點Rf值接近,下相溶液檢測不到橙皮苷.
연구쌍수상췌취등피감적성상체계급영향췌취솔적인소.통과시험연구선택병동여(NH_4)_2SO_4-H_2O위쌍수상체계,연구염용량、pH치급조제물적용훈대췌취솔적영향.결과표명:재90%내동여(NH_4)_2SO_4용액체적각위10ml적정황하,(NH_4)_2SO_4용량4.0g、양품0.35g、pH4적조건하,췌취효솔최가.경췌취,귤피중적등피감주요진입유궤상중,췌취솔위98.22%.통과박층분석,재365nm자외등하,상상용액여표준품적반점Rf치접근,하상용액검측불도등피감.
An aqueous two-phase system consisting of acetone, water and ammonium sulfate was developed for the purification of crude hesperidin extracted from orange peel using aqueous sodium carbonate solution. Effects of amount of ammonium sulfate addition, amount of crude hesperidin and pH on hesperidin extraction were studied. Results showed that an optimum extraction rate of hesperidin as high as 98.22% was obtained when the aqueous two-phase system consisting of 10 ml of 90% aqueous acetone and 10 ml of water containing 4.0 g of ammonium sulfate at pH 4 was used for treating 0.35 g of crude hesperidin. Thin layer chromatographic (TLC) analysis indicated that hesperidin was mainly partitioned into acetone phase with a Rf value close to that of hesperidin standard.